Kelanchim (Korean Chawanmushi) Steamed Egg Custard

Name: Kelanchim (Korean Chawanmushi) Steamed Egg Custard
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 Fillings of your choice; 3 Eggs; 550 ml Boiled chicken broth; 1/2 tsp Soy sauce; 3 Eggs; 500 ml Water; 1 tsp Dashi stock granules; 1/2 tsp Soy sauce; 1 tbsp Sake; 1 1/2 to 2 tablespoons Mirin; 2/3 to 1 teaspoon Salt

Servings: persons

1
Prepare your favorite steamed egg custard ingredients.
2
My family usually uses pea sprouts and lots of other simple ingredients such as potherb mustard.
3
It's convenient and easy to use the broth from boiling chicken in Chinese dashi stockor from boiling chicken meatballs..
4
It's already salty so you don't need to add any salt, but add 1 teaspoon salt if you are using a sodium free stock.
5
Add the amount of dashi stock listed above, and turn on the heat.
6
Evaporate the alcohol content and let cool before using.
7
Use 3 eggs.
8
Mix thoroughly as if cutting the egg whites.
9
The point is to not beat the eggs!
10
Combine with the cooled dashi.
11
My family likes to use 180 ml stock per large egg.
12
Please feel free to test it out and find what works for you.
13
I made it with pea sports this time.
14
I cut them short, and filled up a pot with them.
15
Pour the egg and stock mixture into the pot.
16
You don't really have to worry about straining when you are using lots of ingredients.
17
Turn the heat on high.
18
Cover with a lid once it begins to gently boil around the edges and turn white, and turn down to low.
19
Tilt the lid a bit and steam to keep holes from forming.
20
It's done once it swells a little around the center.
21
The egg has solidified if it doesn't cloud up when you touch it with a cooking chopstick.
22
Serve into individual portions and enjoy.
23
You can enjoy a light chawanmushi dish if you make it directly in the pot.

442

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 Fillings of your choice, 3 Eggs, 550 ml Boiled chicken broth, 1/2 tsp Soy sauce, and more.

Yes, Kelanchim (Korean Chawanmushi) Steamed Egg Custard falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!